| 摘要 |
FIELD: brewery branch of food production industry. SUBSTANCE: according to method, brewers' wort is produced by mashing malt and non-malted materials in compliance with twice-boiling method with utilization of fermenting substances. Undertaken are following operations: filtering of wort, boiling of wort with hop, brightening, cooling, fermentation, final fermentation of young beer, pasteurization, and bottling. For preparation of primary wort with mass proportion of dry substances equal to 10-12%, taken are following components: bright brewers' barley malt 72-82%, non-malted grain products 18-22%, and up to 5% of raw sugar or granulated sugar. At boiling wort with hop, grain products are taken in compliance with proportion of bitter substances equal to 0.85-0.95 g/dal. Mashing of first boiling portion is started at 38-52 C. Subjected to mashing are all non-malted grain products and also 0.23-0.27% of malt. After ageing during 9-11 min at temperature of 52 C, corrected is value of pH to be within 5.5-5.6, and introduced is 0.3-0.35% of calculated amount of fermenting agents. Remaining amount of fermenting agents is introduced in process of preparing second boiling stage, after mashing of remaining malt at temperature of 38-52 C and correcting value of pH to 5.5-5.6 with subsequent ageing at temperature of 52 C until completion of first boiling stage. Fermenting is carried out at proportioned introduction of yeast in amount of 0.5-0.7 g/gl until reaching mass proportion of dry substances within 3.2-3.5%, and final fermentation is carried out during at least 20 days. Application of aforesaid method allows for producing beverage with combined flavor and aroma of fermented malt drink together with widening range of producing original grades of beer. EFFECT: higher efficiency.
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